Sweet Candied Orange and Lemon Peel

Recipe View 20 mins Blanch the Peels: In a large saucepan, combine the lemon and orange peels and cover with cold water. Bring to a vigorous boil over high heat and boil for 20 minutes. (Time: 20 minutes)

Recipe View 1 mins Drain and set aside. This process removes excess bitterness from the pith.

Recipe View 17 mins Prepare the Syrup: In a medium saucepan, combine 2 cups of granulated sugar and 1 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to cook until the syrup reaches the thread stage (230°F or 108°C on a candy thermometer), or when a small amount dropped into cold water forms a soft, pliable thread. (Time: 15-20 minutes)

Recipe View 5 mins Candy the Peels: Add the blanched citrus peels to the sugar syrup. Reduce the heat to low and simmer for 5 minutes, stirring frequently to ensure the peels are evenly coated. (Time: 5 minutes)

Recipe View 2 mins Drain and Coat: Carefully drain the candied peels from the syrup. Spread the remaining 1/3 cup of granulated sugar on a plate or shallow dish. While the peels are still slightly damp, roll them in the sugar until fully coated.

Recipe View 5 hrs Dry and Store: Place the sugared peels on a wire rack to dry completely. This may take several hours. Once dry, store in an airtight container at room temperature.